This is a quick and easy breakfast for when you’re ready. You could make these in advance and reheat them in the microwave after your intermittent fasting ends.
- 3 large eggs
- 3/4 cup cottage cheese
- 1 Tbspn Psyllium husk powder
- 1/4 cup coconut oil
In a medium sized bowl, crack in the eggs and beat them until they’re blended. Stir in the husk powder and then add in the coconut oil until blended. Mix in the cottage cheese. Set aside for a moment.
In a large nonstick skillet, turn the power on to the upper part of medium. Melt enough butter to lightly coat the pan.
If you want one large pancake, pour in all the batter and cook for approximately 3 minutes per side. An easy way to flip is to take a plate and put it over the top of the pan. Then put one hand firmly on the top of the plate, and with the other, pick up the pan and turn it over.
NOTE: Sometimes it helps to take a spatula and loosen the bottom first.
Slide the pancake back into the pan and cook for another three minutes.
For smaller pancakes, you can use a soup ladle to pour in the amount that you want per pancake. Cook approximately 3 minutes, flip, and then cook for the remainder. Cook in batches and don’t overcrowd the skillet.
Top with fresh raspberries and coconut whipped cream.